Paleo Pumpkin Pancakes Fluffy

These paleo pumpkin pancakes are my autumn secret for easy mornings when I crave a cozy breakfast that feels indulgent but keeps me energized all day. They are fluffy warm and spice-filled thanks to pumpkin purée and almond flour plus you can make them in under half an hour with simple tools you already own.

I started making these to surprise my family during our first cool weekend in October and now we all cheer when I flip the first batch on the griddle.

Ingredients

• Pumpkin purée: provides a rich texture and earthy sweetness always use 100 percent pure for best results
• Eggs: offer structure and make the pancakes fluffy choose large free-range eggs whenever possible
• Unsweetened almond milk: keeps the batter light with a mild nutty flavor check for no added sugar
• Maple syrup: gives just enough sweetness opt for pure maple for depth
• Vanilla extract: enhances the overall warmth pure vanilla is best
• Almond flour: forms the tender base finely ground almond flour yields a better texture
• Coconut flour: helps bind and adds a bit of sweetness use fresh for better absorbency
• Baking soda: ensures they rise for that fluffy bite
• Ground cinnamon: gives warmth and a classic fall aroma
• Ground nutmeg: provides a gentle spice kick buy whole and grate fresh if you can
• Ground ginger: adds zing and balances pumpkin flavor
• Ground cloves: offer depth and that signature autumn taste
• Pinch of salt: helps wake up all the flavors
• Coconut oil: is perfect for greasing thanks to its high smoke point and subtle flavor

Instructions

Prep the Wet Ingredients:

Whisk the pumpkin purée eggs almond milk maple syrup and vanilla extract together in a large bowl until the mixture looks completely smooth and pale. This creates a creamy base and helps integrate air for extra fluff.

Combine the Dry Ingredients:

Mix the almond flour coconut flour baking soda cinnamon nutmeg ginger cloves and salt in a separate bowl. Use a fork to fluff up the almond flour and break apart any lumps in the coconut flour which can get clumpy.

Make the Batter:

Gradually stir the dry mix into the wet mixture with your whisk or a spatula just until you see no pockets of flour. Let the batter rest for at least two minutes so the coconut flour absorbs moisture and thickens the batter this is key for avoiding flat pancakes.

Heat Your Skillet:

Set a nonstick skillet or griddle over medium-low heat and brush the surface evenly with coconut oil. Wait until you see a light shimmer to ensure the pan is hot enough without overheating the oil.

Cook the Pancakes:

Pour a quarter cup of batter for each pancake onto the skillet. Watch for small bubbles to pop on the surface and note when the edges look set before flipping. This usually takes three minutes.

Flip and Finish:

Use a thin spatula to flip each pancake gently so you do not deflate them. Cook for another two minutes until both sides are golden and the pancakes feel firm when pressed lightly.

Serve Warm:

Transfer pancakes to a plate and keep warm if needed. Top with a drizzle of maple syrup fresh berries or your favorite add-ons.

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Pumpkin is my favorite autumn ingredient and I always look forward to pulling out a fresh can when the weather turns crisp. Making these pancakes with my kids is a favorite Saturday tradition they love measuring out the spices and waiting for that first cozy aroma while they cook.

Storage Tips

Let leftover pancakes cool on a rack before storing so they do not get soggy. Stack and wrap tightly then refrigerate for up to four days. To freeze arrange in a single layer on a sheet then transfer to a freezer bag. Reheat straight from the freezer in toaster or oven for quick weekday breakfasts.

Ingredient Substitutions

Coconut milk is a good swap for almond milk. Honey can replace maple syrup but choose a lighter style. You can use cashew flour instead of almond flour for a milder taste. If you lack one of the ground spices try doubling the cinnamon for extra warmth.

Serving Suggestions

I love piling these pancakes high and topping with toasted pecans or sliced bananas. A dollop of coconut yogurt makes them especially creamy without dairy. For a brunch party serve alongside crispy bacon and a big bowl of mixed berries. Kids might enjoy adding mini chocolate chips or a dash of extra maple syrup.

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These pancakes stay fluffy and delicious whether fresh off the griddle or reheated from the freezer, so you can savor a cozy breakfast any day of the week.

Recipe FAQs

→ Can I use canned pumpkin for the pancakes?

Yes, pure canned pumpkin works great. Ensure it's 100% pure, unsweetened for best results.

→ Are these pancakes suitable for gluten-free diets?

Absolutely! They use almond and coconut flour, making them naturally gluten-free and grain-free.

→ What can I substitute for almond milk?

Coconut milk is an excellent alternative, offering a similar texture and subtle flavor.

→ How do I freeze and reheat the pancakes?

Allow pancakes to cool, layer with parchment, and freeze in an airtight container. Reheat in a toaster or oven.

→ What toppings pair well?

Maple syrup, fresh berries, sliced bananas, or a dollop of coconut yogurt complement the pancakes wonderfully.

→ Are there any nut-free options?

Since almond flour is key, consider sunflower seed flour as a possible substitution, but results may vary.